Roasted Fish Fillets Italian Style

Lean, white-meat fish fillets, livened up Italian style with some really simple ingredients yet adding so much flavor to this roast


  • 100g black olives, pitted
  • 4 tbsp olive oil, plus some for brushing
  • 25gms pine nuts coarsely crushed (alternatively use unsalted peanuts)
  • Fillets of firm fleshed, white fish – 1 kg White Snapper or Butterfish from FishVish
  • 500g cherry tomatoes
  • Large handful of fresh basil leaves, roughly chopped
  • salt
  • pepper


  1. Preheat the oven to 180°C. 
  2. Thaw the FishVish fillets completely and pat dry. Season fish fillets with salt and pepper on both sides. Set aside.
  3. Cut the olives into half and set aside.
  4. Cut the cherry tomatoes in half and set aside.
  5. Tip: Easy Cut Cherry
  6. Heat olive oil in a pan and sear the fillets, on one side for a few minutes. Transfer to a large roasting tin brushed with Olive oil, seared side down.
  7. Scatter the cut cherry tomatoes around the fillets. 
  8. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season slightly.
  9. Roast for 15 minutes, until the fish is tender. Remove from the oven and scoop up the tomatoes
  10. Scatter the tomatoes and basil leaves equally on 4 plates (preferably warmed). 
  11. Gently place one fillet on top on each plate. 
  12. Drizzle with a little extra virgin olive oil.

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